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The pavlova is HUGE in New Zealand! It is a must have dessert at every party and celebration. When I lived in New Zealand, I enjoyed many pavlovas topped with a variety of things. It is an ongoing war between Australia and New Zealand as to which country invented the pavlova.The story told by the Kiwis goes that a famous Russian Ballerina named Anna Pavlova was touring through New Zealand and Australia when a chef in Wellington, New Zealand created a dessert in her honour. The pavlova, as we know it today, was the result of his creation which was modled after her fluffy tutu. This was in the late 1920s, most likely in 192 Though the Australians have a similar story originating in their own country, today we have the meringue dessert called pavlova.
So what actually is a pavlova? A pavlova is an airy meringue with a hard shell and a marshmallow-like interior. Pavlovas are always topped with something, but the most popular way to top a pavlova is with whipped cream and fresh berries. It is also very common to top pavlovas with passionfruit, but whip cream is always included on top.

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You will find pavlovas at events such as birthdays, showers, and nice dinners. Pavlovas would also be found at buffets or fancy restaurants.

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INGREDIENTS:
- 6 egg whites, at room temperature
- 315g (1 1/2 cups) caster sugar
- 3 teaspoons cornflour
- 2 teaspoons white vinegar
- 1 teaspoon vanilla essence
- 375ml (1 1/2 cups) thickened cream
- 2 mangoes, cheeks removed, peeled, cut into thin wedges
- 1 banana, peeled, thinly sliced
- 4 passionfruit, halved (or fruit of your choice)
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INSTRUCTIONS:
Step 1
Preheat oven to 150°C. Line a large baking tray with non-stick baking paper. Draw a 20cm disc on the paper and turn the paper ink-side down.
Step 2
Use an electric beater to beat the egg white in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, beating constantly, until the sugar dissolves and the mixture is thick and glossy. Beat in the cornflour, vinegar and vanilla essence.
Step 3
Spoon the meringue mixture onto the disc and use a flat-bladed knife to shape the meringue and make furrows. Bake in oven for 10 minutes.
Step 4
Reduce oven temperature to 110°C. Bake for a further 1 hour or until the meringue is crisp and dry. Turn oven off. Leave meringue in oven, with the door closed, to cool completely.
Step 5
Use a balloon whisk to whisk the cream in a bowl until firm peaks form. Spread the cream over the top of the pavlova. Top with mango and banana. Drizzle over passionfruit pulp.

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I ended up using differnet fruits on top of my pavlova as passionfruit is hard to find here in Canada. Also, in New Zealand, pavlovas are topped with a wide variety of fruits.

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Egg yolks in New Zealand are much more orange than ours here in Canada.

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Focaccia bread is essentially flat bread with yeast, and topped with olive oil and and herbs. Though focaccia bread calls Italy its home, this bread is loved all over the world. The simple, original focaccia recipe is thought to have originated from the Etruscan's or Ancient Greeks. Early versions of this bread were made on the hearth of a hot fire, or heated on an earthenware disk. Before the dough of a fococcia is baked, the baker will most likely punctured the dough to make sure there are no air bubbles in it when it is baked. It is then covered in olive oil to preserve its moisture. Many of the different regions of Italy have their own unique flavours that they add to the top of their focaccias prior to baking. Some topping that are quite common are things like fresh and dried herbs, parmesan cheese, or just some sea salt. These days there are even sweet focaccias that contain things like honey, raisins, anise, lemon, or orange.
Now a days, many people enjoy this versatile bread for any meal of the day or just as a snack.

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Focaccia bread is enjoyed anytime either as a light snack, made into a sandwich, or a side plate to a large meal.

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INGREDIENTS:
- 2 tsp Surebake yeast
- 1½ cups water
- 1 Tbsp sugar
- 1 tsp salt
- 1 Tbsp olive oil
- 3 cups (420g)
- high-grade flour
- 1 tsp dried oregano
- 1 Tbsp olive oil
- coarse rock or flaky sea salt
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ISTRUCTIONS:
Step 1
Carefully measure the first seven ingredients into a 750g capacity bread machine in the order specified by the manufacturer.
Set to the DOUGH cycle and START.
Step 2
Turn the dough out onto a lightly floured board and roll into a 20x30cm rectangle. Place on a well-oiled baking sheet or in a sponge roll tin and leave to rise in a warm, draught-free place for about 1 hour or until double its original size.
Step 3
Pour the second measure of oil evenly over the surface, then using your index finger poke the dough to create a series of indentations. Sprinkle with flaky or rock salt. Step 4
Bake at 225°C for 15 minutes or until golden brown top and bottom.

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The average adult Italian eats around 50 pounds of pasta per year.

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This Brazilian sweet treat called brigadeiro is a favorite among many in Brazil. The traditional recipe for a brigadeiro is made with condensed milk, powdered chocolate, and butter, and they are always covered in chocolate sprinkles. They can be made on the stove or in the microwave.
The brigadeiro is said to have originated around 1945 when Brazil was having a campaign for a new president. The candidate, who was formerly in the military, was in the Brigadeiro rank. parties were organized to promote his campaign. At these parties,a sweet called the brigadeiro was sold to raise money for the campaign. They did so well that the treat became very popular amoung all Brazilians.
Brazil is actually one of the four largest consumers and producers of chocolate in all of the world. Alot of the cocoa produced in Brazil is from family farms and other small, sustainable businesses.

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A party is not complete without brigadeiros. If you ever go to Brazil, you will see these at most gatherings and birthday parties.

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INGREDIENTS:
- 1 (14oz) can sweet condensed milk
- 4 Tbsp cocoa powder, sifted
- 2 Tbsp butter, plus more for rolling balls
- A pinch of salt
- Good quality chocolate sprinkles (or any other type of sprinkles you like)
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INSTRUCTIONS:
1. In a small sauce pan mix the sweet condensed milk, the cocoa powder, the salt and the butter.
2. Bring the sauce pan to the stove and heat it over medium-low heat.
Cook it, mixing constantly (this is important, otherwise it will burn!) until it thickens. A way to know is to run your wooden spoon (or spatula) in the middle of the mixture. If it takes a while for the mixture to move, then your brigadeiro is ready!
3. Reserve, letting it cool to room temperature.
In a plate or bowl, spread your sprinkles.
4. Once the brigadeiro is cool, grease your hands with butter and roll the brigadeiros into little balls.
5. Roll the brigadeiro balls into the sprinkles and place them in paper/foil candy cups.
(Recipe by Olivia's Kitchen)

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In order to be considered chocolate in Brazil, it must contain at least 35% cocoa!